Chef’s TABLE

In some restaurant kitchens, there is a table reserved for special guests who have a privileged dining experience that includes a front row view of the chef at work. This is referred to as the “chef’s table”. In this series, we aim to give our readers a chef’s table experience as we introduce you to some of our area’s chefs and their cuisine with a behind the scenes glimpse into their kitchens and a taste of their fare.

Chef’s Table: Sugar Magnolia Bakery & Cafe

Article by: LeeAnna Tatum

Located in downtown Statesboro, Sugar Magnolia Bakery and Cafe, is leading the way in seasonal cuisine and farm-centric menu options in the Boro. Part cafe/bakery, part cocktail bar, and part bistro; this little restaurant offers a diversity of culinary experiences to get you through your day.

Need a coffee and pastry to get your day started? No problem. Looking for a light lunch or a hearty burger at midday? They’ve got you covered. Meeting a colleague for an afternoon pick-meup? Enjoy the outdoor seating and get some sun while you’re at it. Taking the family out for dinner? Gather around a table for some delicious pizza or a selection of entrees. Getting together on the weekend with the girls for brunch and cocktails? Head on over!

Caroline Joyner acquired the restaurant in 2018, after it had been shut down by the previous owners for about a year. After a few months of renovations, Sugar Magnolia re-opened under the new ownership and management. Executive Chef Jordan Gunter joined the team in October of that year.

“We’re not where we want to be yet, but we’ve come a long way and that’s largely due to Jordan and his oversight in the kitchen,” Caroline explained. “He works beautifully with the vendors and stays in touch with people in the community. We’ve got a really good team.”

Though not classically trained, Jordan has worked in kitchens since he was 18 and has learned in the kitchen alongside excellent chefs and mentors. Jordan has always been drawn to cooking and has a lifelong love of cookbooks that started when, as a child, he would spend hours reading cookbooks for kids at the library where his grandmother was a librarian.

“I remember my grandparents gave me Julia Child’s, Mastering the Art of French Cooking when I was 19 and if you look at my book it has so many earmarks and has been written in so many times. And now I have bookshelves full of cookbooks… I love them.”

Jordan draws inspiration for his menu from reading lots of recipes and adding his own creativity to the mix. He likes to cook based on what is in season and updates the menu several times per year to reflect those changes.

Executive Chef Jordan Gunter

Committed to local foods and building community, Jordan seeks to source as many ingredients as possible from local farms while balancing food costs to help keep menu prices within a range that can be supported in Statesboro.

“This January, we started working with regional vendors within 90 miles. Our dairy is from Thomasville or Waynesboro here in Georgia. All of our honey is from Register. Anthony’s Roots supplies us with chicken eggs and duck eggs from Bullock County. And we have a partnership with Hunter Anderson who owns Mill Creek Farms and with Grant Anderson who grows all of our lettuces hydroponically at Better Fresh Farms.”

Sugar Magnolia recently celebrated three years under the new ownership which is a great milestone for any restaurant and especially when one of those years was 2020. While the Covidrelated shut downs proved difficult, they were able to shift to take-out and family-style prepared meals to help them get through when so many others didn’t make it. (Those family-style take-out dinners may be seeing a comeback in 2022).

Sugar Magnolia is known for its brunch and cocktails. And they have had a long-standing connection with the Statesboro Farmers Market and Market 2 Go program.

“We participate in Taste of Downtown and are a part of the farmers’ market. We try to engage locally and make sure we’re a part of the community,” Caroline said. “As well as bringing people in, we want to give back to the community.”

Look for a second location to open soon in the Market District of Statesboro. This location will serve a limited breakfast and lunch menu with more of a focus on coffee and bakery items.

I visited Sugar Magnolia with my friend Jamie Hacket on a Friday afternoon. We both devoured the Crispy Brussels and Bacon (with honey and balsamic reduction) and Rob’s Sweet and Hot artisanal pizza (marinara, soppressata, fresh jalapeno, basic, red onion and honey drizzle) was one of the best pizzas I’ve had in quite a while! The location offers a pleasant atmosphere with a local touch! Local art and artists are featured including live music performances on Wednesday nights.

As a university town, Statesboro has a reputation for being hard on local restaurants, especially during the summer and holidays when thousands of students head out of town, but Sugar Magnolia has recently celebrated its third anniversary under the new ownership and they are going stronger than ever. Students will always play a vital role in the local economy, but with its higher-end cocktails and diverse menu, Sugar Magnolia attracts a broad array of regulars who help keep the business on an even keel throughout the year.

For more information, visit their website and follow them on Facebook!